COLOUR
Red
TYPE
Dessert
VINTAGE
2020
GRAPE
Corvina, Corvinone, Rondinella
PRODUCER
Premium Wine Selection PWS
REGION
Veneto
CHARACTERISTICS
Body
Full
Sweetness
Sweet
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
The Silvano Piacentini Recioto is a Recioto della Valpolicella Classico DOCG from the Veneto region of Italy. The wine's name, Recioto, derives from 'recie,' meaning 'ears' in the local dialect, referring to the outer parts of the grape bunch that receive the most sun. This wine is produced by Premium Wine Selection PWS, a company founded in 2000 by Silvano Piacentini and his children. The Silvano Piacentini wine line, established in 2015, highlights the classic wines of Verona. The grapes for this Recioto are grown in the Valpolicella Classico area, known for its specific terroir. A distinctive characteristic of this wine is the 'appassimento' process, where grapes are dried to concentrate their natural sugars and flavors, a technique also used for Amarone.
ALCOHOL
14.0%
AVG. PRICE
€41
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Recioto gets its name from 'recie,' the sun-exposed 'ears' of the grape bunch.
Fact 02
It's considered the 'father' of Amarone, sharing the same grape drying technique.
Fact 03
The drying process can last up to 150 days, concentrating sugars and flavors.
Fact 04
This wine is a testament to the ancient winemaking traditions of the Veneto.
FOOD PAIRING
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WINE MAKING PROCESS
The production of this Recioto della Valpolicella Classico DOCG begins with a manual harvest, selecting specific grape bunches for drying. The grapes undergo the 'appassimento' process, where they are dried on traditional 'arelle' or in drying rooms for 100 to 150 days. This concentration period significantly increases the sugar content. Following drying, the grapes are softly pressed, and the resulting must undergoes a long maceration period. Fermentation occurs in temperature-controlled stainless steel tanks for around 30 days, with temperatures maintained between 12 and 23 °C. After fermentation, the wine is aged, typically including time in French oak barriques, followed by bottle aging.
